Dried Matsutake, the King of Mushrooms: Market Price per Jin and Delicious Rehydration Methods

Matsutake is a wild mushroom commonly found in pine and oak woodlands, deeply loved for its good taste and high nutritional value. However, because it does not keep well, most of what is on the market is already processed dried matsutake. So how much does dried matsutake cost per jin on the market? How do you rehydrate it? How do you cook it deliciously?

I. How much does dried matsutake cost per jin on the market?

1. Matsutake is an excellent edible mushroom with many nutrients and many benefits for the body. Eating matsutake helps strengthen the body and boost immunity, and matsutake contains various amino acids and other nutrients the human body needs.

2. Because matsutake cannot be artificially cultivated, it costs between 4000 and 6000 per jin (dried), and it is often out of stock (in many cases you have to wait for supply). What is commonly seen on the market now is mostly “Himematsutake” (Agaricus blazei), which can be artificially cultivated and is priced between 160 and 240 (depending on appearance). In fact, in the past there were distinctions of upper eight delicacies, middle eight delicacies, and grass eight delicacies. Most of the upper and middle eight delicacies were meat dishes. The head of the grass eight delicacies, the morel, is the true king of mushrooms, priced at 2000 yuan per jin (dried). I think the reason matsutake truly became known to ordinary people is because of A Bite of China.

II. Why is dried matsutake so expensive?

1. The most important thing about matsutake is its freshness; matsutake contains certain umami substances and aromatic substances, such as umami amino acids and nucleotides. Matsutake has low yields and grows very slowly, taking 5 to 6 years to grow. Things are precious when they are scarce. Matsutake is all hand-picked and cannot be artificially planted, and its production range is small, so it cannot be cultivated in large quantities. Therefore, the high price of matsutake is closely related to this.

2. If matsutake were considered an ordinary health supplement, its nutritional content would not be this high. For example, dried matsutake contains protein at about 20 grams per 100 grams, which is higher than the content in eggs, so it is roughly similar to the content in eggs.

III. How do you rehydrate dried matsutake? Is it better to soak it in warm water or cold water?

Dried matsutake needs to be rehydrated before eating. Generally, warm water at about 40°C is most suitable; soak for about 30 minutes until it regains its elasticity.

You can also soak dried matsutake in cold water, but soaking in cold water takes a relatively long time, so warm water is more suitable.

The water used to soak dried matsutake is nutritious and can be used to make congee; do not pour it out. If it is something like matsutake skin, then discard it, because matsutake skin carries relatively more sand and mud, which affects the texture.

IV. How do you cook dried matsutake deliciously?

1. Matsutake Free-Range Chicken Soup

Ingredients: 30 grams scallion, 20 grams ginger, one free-range chicken, 20 grams dried matsutake, 10 grams goji berries, a little salt.

Method:

(1) Wash all ingredients clean;

(2) Chop the free-range chicken into large pieces, slice the ginger, and rehydrate the matsutake;

(3) Rinse the chopped free-range chicken under running water to remove blood foam, and blanch it in the pot;

(4) Add an appropriate amount of water to a clay pot. After the water boils, add the free-range chicken pieces, the rehydrated matsutake, and the ginger and other ingredients, then simmer over low heat for about 2 hours. After the chicken soup is done, add a little salt according to personal preference.

2. Matsutake, Lotus Seed, and Almond Stewed Beef Short Ribs

Ingredients: beef short ribs, lotus seeds, almonds (or almond slices), Himematsutake.

Seasonings: salt, ginger.

Method:

(1) Trim most of the meat from the beef short ribs (reserve it for other uses, such as braised beef brisket), blanch in water and wash clean;

(2) Soak the lotus seeds and almonds separately in water for 2 hours and set aside; soak the Himematsutake in a little warm water for 1 hour and set aside;

(3) Add enough water at once to a slow cooker, add ginger slices and beef short ribs, and stew on high for 3 hours;

(4) Add lotus seeds, almonds, and Himematsutake, continue stewing for 1 hour, and add salt to taste.

Notes:

(1) Lotus seeds and almonds are both good ingredients for autumn tonification and moistening dryness; even beef and beef bones have the effect of warming and tonifying and dispelling phlegm.

(2) Beef short ribs are especially recommended, that is, beef short ribs and beef rib racks in North American supermarkets; the broth is not greasy, and the beef flavor is extremely rich and fragrant.

3. Braised Pork with Matsutake

Ingredients: pork belly, dried matsutake, scallion and ginger, cooking wine, soy sauce, rock sugar.

Method:

(1) Soak the dried matsutake in clean water for 3 to 4 hours, wash and drain, washing and changing the water 2 to 3 times during this period;

(2) Wash the pork belly and cut into pieces, put into a pot of clean water, bring to a boil, and blanch for 2 minutes;

(3) Remove the meat pieces, rinse clean, and drain;

(4) Smash the ginger pieces, tie the scallions into a knot, and set aside;

(5) Heat a wok, add vegetable oil and heat it, then add scallion and ginger and stir-fry until fragrant;

(6) Add the pork belly and stir-fry over low heat until the oil comes out;

(7) Splash in the cooking wine, add soy sauce and rock sugar, and cook until the meat pieces are colored;

(8) Add the rehydrated matsutake, add an appropriate amount of clean water, and simmer over low heat for 1.5 hours;

(9) Simmer until both the meat and matsutake are tender and full of flavor, then turn to high heat to reduce the sauce.